Fill the muffin cups as full as you’d like without them overflowing (I got 9 cupcakes).
Top each with about 1 teaspoon of almond meal, 1 teaspoon of parmesan, and a drizzle of olive oil.
Also, the original recipe called for some salt in the crust but I didn’t like it so I took it out. I have a passion for real food, organics, GMO labeling, Young Living essential oils & green living.
Really the only reason you would need a fork is if you don’t like folding your slice (folding keeps it rigid).
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